Crumble bars from Good to the Grain: Baking with Whole-Grain Flours (page 156) by Kim Boyce and Amy Scattergood

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Ingredients

dark brown sugar
jam
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EYB Comments

Can substitute fruit butter or compote for jam. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute fruit butter or compote for jam. See recipe for variations.
radishseed on February 04, 2024

Warning! The version of this recipe on the ckbk site has a big error: in the crumble topping, the 3/4 c. of both rye flour and AP flour should read 1/4 c. It seemed weird, but I followed the recipe--and ended up with inedible bars with an extra cup of flour on top. A quick Google search showed the correct amount for this recipe. (Was able to salvage them by scraping off the topping, mixing more butter into about half of it, and rebaking.)
Zosia on May 02, 2020

I made this recipe to use up some homemade blueberry jam not expecting very much from it. The bars were absolutely delicious! Though I can't say I tasted the rye flour, there was something distinctly different about the shortbread crust and crumble topping and they married well with the jam I used. My bars were a little rustic looking as I skipped the step of processing the crumble dry ingredients.
TrishaCP on July 04, 2013

These require the right, not too sweet, preserves. I used a locally made cherry jam that was way too sweet, which took away some of the enjoyment. So it is probably worth making one of Kim's preserve recipes. However, these are still a fine slice. The one thing I felt was a bit of a cheat though is that these are located in the rye chapter of the book. The dominant taste for me was really the rolled oats, not the rye flour.
louie734 on March 26, 2013

Baked in a standard tart pan this came out very nicely, albeit a bit thinner - and prettier! - than intended with the 9" springform. I was careful to leave a border around the edge when spreading the jam onto the crust and didn't have trouble with burnt edges. The deep taste of rye really elevated a jar of plum jam that was boring on its own. After the initial bake of the crust I spread the jam, then left on the counter for a couple of hours until I was ready to top with the crumble and finish it.
spharo00 on December 02, 2012

I used homemade cherry-rhubarb conserve as the filling in these bars. I did not have a springform pan so I baked these in an 8x8 baking dish. Possibly because of the change in the pan, the shortbread crust took a very long time to bake, much longer than the recommended time. Also, the parts of the jam that were touching the sides of the dish burned so I had to cut off bits around the edges. These were not too sweet, and the conserve added a nice tartness that I enjoyed. *Update - I made these again with a mix of sweet cherry jam and orange marmalade in a tart pan. The result was much better than my first attempt. The orange rinds gave the filling a nice, chewy texture that I really enjoyed and the tart pan kept the ends from burning. Delicious.